Greek Lentil Soup

I love lentils for many reasons. They are easy to have on hand because they can be stored in a cool, dry place for up to 12 months. They are full of fiber and protein. One cup of cooked lentils contain 17 grams of fiber and 18 grams of protein. They are an excellent source of folate and molybdenum and are a good source of copper, phosphorus, and manganese. They cook up relatively easily and quickly, compared to beans and add a heartiness to soups and stews, and even sprinkled on salads.
There are many types of lentils. They are usually just referred to by color such as: brown, green, red/yellow, and black. The brown and green varieties tend to hold their shape well. These are the ones best for this Greek Lentil Soup. Split red and yellow lentils are usually best in a puréed dish such as Dal because they tend to break down when cooked. The black lentils have various names, but most commonly are known as beluga, because they look like caviar. They tend to stay intact as well, and are excellent on top of green salads or as a delicious Lentil salad all on their own.

This is a healthy and delicious Lentil soup with ingredients you probably have in your kitchen right now. All you need are lentils, some veggies, spices, vegetable bouillon and you are good to go.

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